Use of Languages
spanish (spa) Principal working language:
Contact
Montserrat.Mor-Mur@uab.cat Email:
Montserrat Mor-Mur Francesch Name:
2021/2022 Quality, Innovation and Emerging Processing
Technologies
Code: 43035 ECTS Credits: 9
Degree Type Year Semester
4313796 Quality of Food of Animal Origin OB 0 2
The proposed teaching and assessment methodology that appear in the guide may be subject to changes as a result of the restrictions to face-to-face class attendance imposed by the health authorities.
Teachers
Victoria Ferragut Pérez
María Manuela Hernández Herrero Reyes Pla Soler
José Juan Rodríguez Jerez Artur Xavier Roig Sagués Antonio José Trujillo Mesa Manuel Castillo Zambudio Jordi Saldo Periago
External teachers
Elena Beltran Joan Simó Oriol Brutau Sònia Guri
Prerequisites
This module does not have any requirements.
Objectives and Contextualisation
In this module students will learn the different key stages in the innovation process and design of a new product of animal origin. They will also know the most innovative processing technologies; its validation and they will study the parameters of the process that have the greatest impact on the characteristics of the final product. Among the technologies that reduce the environmental impact of the food industry, students will study the use of co-products for the preparation of functional ingredients.
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Competences
Communicate and justify conclusions clearly and unambiguously to both specialist and non-specialist audiences.
Design new foods by incorporating the necessary ingredients and additives and by applying appropriate processing and conservation technologies.
Design, organise and execute projects related to this field of study, working alone or in a unidisciplinary or multidisciplinary team, displaying a critical sense and creativity, and the ability to analyse, synthesise and interpret information.
Evaluate the potential of a technological process to obtain the microbiological, physical, chemical, sensorial and nutritional properties that determine the quality of a food.
Execute and manage an innovation process on a food product, or a production and conservation process.
Integrate knowledge and use it to make judgements in complex situations, with incomplete information, while keeping in mind social and ethical responsibilities.
Search for information using the appropriate channels and use this information to solve problems in the work context.
Solve problems in new or little-known situations within broader (or multidisciplinary) contexts related to the field of study.
Learning Outcomes
Carry out a bibliographic search.
Communicate and justify conclusions clearly and unambiguously to both specialist and non-specialist audiences.
Identify regional, national and international regulations.
Identify scientifically sound information sources.
Identify the differential characteristics of the innovation project.
Identify the potential of food industry by-products as sources of functional ingredients.
Integrate knowledge and use it to make judgements in complex situations, with incomplete information, while keeping in mind social and ethical responsibilities.
Know the parameters that determine product quality in a process of food transformation or conservation Make proposals for addressing specific practical problems.
Obtain the parameters of a quantitative model that describes the changes caused by technological processing to the properties of a food.
Prepare flowcharts, diagrams, tables and/or figures.
Present work done in seminars, leading the discussion of problem areas Present work done in seminars, leading the discussion of problem areas.
Recognise the capacities of each different food processing and conservation technology, especially those of emerging technologies.
Recommend the appropriate technology for preparing innovative foods.
Solve problems in new or little-known situations within broader (or multidisciplinary) contexts related to the field of study.
Use mathematical models to predict the effect of processing on the characteristics of a food.
Use tools for managing and documenting the innovation process.
Content
New technologies for processing, preserving and control Sensors: fundamentals, validation and uses High pressure
Electrical pulses
High pressure homogenization Active packaging
UV radiation
UV radiation
Validation of technological treatments to ensure food quality Innovation Management
New products design
Foods with nutrition and health claims Recovery of traditional products Collective restoration
Recovery of raw materials devalued and co-products of food industry
Methodology
Lectures / expository classes Seminars
Problem-based Learning Debates
Tutoring Lab / Pilot Plant Reporting / coursework
Reading articles / reports of interest Lecture / oral presentation of work
Annotation: Within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.
Activities
Title Hours ECTS Learning Outcomes
Type: Directed
Participative lectures 42 1.68 8, 9, 6, 5, 10, 7, 16, 15, 14, 18, 17
Pilot plant practices 9 0.36 9, 6, 11, 7, 16, 14
Presentation/Oral presentations 14 0.56 11, 12, 13, 2
Seminars 4 0.16 4, 1, 10, 11, 13, 7, 16, 2, 17
Type: Supervised
Learning based on problem-solving 10 0.4 8, 4, 9, 1, 6, 5, 3, 10, 11, 12, 13, 7, 16, 2, 15, 14, 18, 17 Unprogrammed tutoring 15 0.6 8, 4, 9, 6, 5, 10, 12, 7, 2, 15, 14, 18, 17
Type: Autonomous
Reading articles and reports of interest 70 2.8 8, 4, 1, 6, 5, 3, 10, 11, 7, 15, 14, 18, 17
Reporting 58 2.32 8, 4, 9, 1, 6, 5, 3, 10, 11, 12, 13, 7, 16, 15, 14, 18, 17
Assessment
Several activities depending on item and teacher. They will be announced with enough time.
Assessment Activities
Assessment Activities
Title Weighting Hours ECTS Learning Outcomes
Delivery of problems and written exercises
Weighted with the associated topics
1 0.04 8, 4, 9, 1, 6, 5, 3, 10, 11, 12, 13, 7, 16, 2, 15, 14, 18, 17
Multiple choice test Proportional to related items
1 0.04 8, 6, 5, 14, 17
Presentations Weighted with the
associated topics
1 0.04 8, 4, 9, 1, 6, 5, 3, 10, 11, 12, 13, 7, 16, 2, 15, 14, 18, 17
Bibliography
Generics: Online books on UAB intranet www.knovel.com
www.sciencedirect.com (Encyclopedia "of dairy sciencies", "of meat sciencies" "of food sciences and nutrition")
Specifics:
Ahvenainen, Raija (2003). Novel Food Packaging Techniques. Woodhead Publishing.
http://www.knovel.com/web/portal/browse/display?_EXT_KNOVEL_DISPLAY_bookid=914&VerticalID=0 Baldwin, Cheryl (2009). Sustainability in the Food Industry. John Wiley & Sons.
http://www.knovel.com/web/portal/browse/display?_EXT_KNOVEL_DISPLAY_bookid=5063&VerticalID=0 Breivik, H. (2007). Long-Chain Omega-3 Specialty Oils. Breivik, Harald (2007). Woodhead Publishing.
http://app.knovel.com/web/toc.v/cid:kpLCOSO002/viewerType:toc/root_slug:long-chain-omega-3-specialty-oils Campus, M. (2010). High Pressure Processing of Meat, Meat Products and Seafood. Food Eng. Rev. 2, 256-273.
Chemat F & Vorobiev E (eds.) (2020). Green Food Processing Techniques. Preservation, Transformation and Extraction.
4 - High hydrostatic pressure processing of foods 5 - High-pressure homogenization in food processing
14 - Pulsed light as a new treatment to maintain physical and nutritional quality of food 15 - Pulsed electric field in green processing and preservation of food products
Decker, E.A.; Elias, R.J.; McClements, D.J. (2010). Oxidation in Foods and Beverages and Antioxidant Applications, Volume 2 - Management in Different Industry Sectors. Woodhead Publishing.
http://app.knovel.com/web/toc.v/cid:kpOFBAAVMK/viewerType:toc/root_slug:oxidation-in-foods-beverages/url_sl Doona, Christopher J.; Kustin, Kenneth; Feeherry, Florence E. (2010). CaseStudies in Novel Food Processing Technologies - Innovations in Processing, Packaging and Predictive Modelling. Woodhead Publishing.
http://www.knovel.com/web/portal/browse/display?_EXT_KNOVEL_DISPLAY_bookid=3882&VerticalID=0 Martin, R.E., Carter, E.P., Flick, G.J.., Davis, L.M. (2000). Marine & freshwater products handbook, CRC Press.
Medina-Meza, I.G., Barnaba, C., Barbosa-Cánovas, G.V. (2014). Effects of high pressure processing on lipid oxidation: A review. Innovative Food Science and Emerging Technologies 22, 1-10.
Peter W.B. Phillips, Jeremy Karwandy, Graeme Webb andCamilleD. Ryan (2012). Innovation in Agri-food Clusters. Theory and Case Studies. CABI
https://xpv.uab.cat/cabebooks/FullTextPDF/2012/,DanaInfo=.awxyCgfhpHx1r+20123378738.pdf
Zhang ZH, Wang LH, Zeng XA, Han Z & Brennan CH (2019). Non-thermal technologies and its current and future application inthe food industry: a review. Food Sc. & Tech. 54: 1-13.
https://doi-org.are.uab.cat/10.1111/ijfs.13903
Software
Free software provided by professors.
